KINETICS OF DRIP LOSS, COOKING LOSS AND COLOUR DEGRADATION IN FROZEN GROUND BEEF DURING STORAGE.

Author(s) : BHATTACHARYA M., HANNA M. A.

Type of article: Article

Summary

CHANGES IN MINCED MEAT EITHER VACUUM-PACKED OR PACKED IN POLYETHYLENE AND STORED AT DIFFERENT TEMPERATURES ARE STUDIED AS A FUNCTION OF TIME. THE RESULTS SHOW THAT THESE CHANGES DEPEND ON THE TYPE OF PACKAGING AND ON THE LIPID COMPOSITION OF THE MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-253604.

Details

Original title: KINETICS OF DRIP LOSS, COOKING LOSS AND COLOUR DEGRADATION IN FROZEN GROUND BEEF DURING STORAGE.
Record ID : 1990-1115
Languages: English
Source: J. Food Eng. - vol. 9 - n. 2
Publication date: 1989

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Mince; Vacuum; Meat; Drip; Beef; Organoleptic property; Weight loss; Packaging; Cooking; Colour; Freezing

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